Vegan Rosemary-Garlic Turkey Rice Casserole with Butternut Squash
Total time1 hr 30 min
Prep time20 min
Cook time1 hr 5 min
4.5(6)
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Learn more →Ingredients
6 servings
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 cups butternut squash, peeled and cut into ¾-inch cubes (about 1 small squash)
- 1 ½ cups long-grain white rice, uncooked
- 3 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup water
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Position a rack in the center.
- 2
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small pieces with a wooden spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 7–8 minutes. Transfer the cooked turkey to a plate and set aside.
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